Marinate the chicken in the red and green chillies, lime juice and zest, coriander, lemon grass and a little salt. Leave for a couple of hours. Heat the oil in a pan (warm not hot), and then sweat the shallots, ginger and garlic. Do not allow to go brown. Add the chicken marinade and cook for about 5 minutes, then add the cumin, peppercorns, lime leaves and fish sauce and simmer for a couple of minutes. Finally add the reconstituted coconut cream, enough to cover the ingredients, and leave to simmer for 10-15 minutes. Serve with the jasmine rice and garnish with some chopped coriander. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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|Serving Size: 1 Serving (807g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 31 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1421.6mg||49 %|
|Potassium 646.2mg||17 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 13.9g|
|Protein 5.5g||8 %|
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Calories per serving: 106
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